Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Green Goddess Dressing

Green Goddess Dressing

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With 6 ingredients total, my Green Goddess Dressing is a cinch to throw together. Like all my recipes, it’s super easy! Simply place everything in a blender, pureé until smooth and you have the perfect keto salad dressing.

Easy Low-Carb Keto Salad Dressing

All you need to make this healthy low-carb salad dressing recipe is avocado, olive oil, apple cider vinegar, herbs de Provence, salt, and water. My boys adore it and I love that it’s an optimal recipe for the Ketogenic Diet. If you’ve gone low-carb, high-fat (LCHF) you’ll definitely want to take a look at my Keto Diet Recipes page for inspiration.

High-Fat Salad Dressing Made with Avocado

We eat Green Goddess Dressing over salads and use it as a dip too. When served with chopped vegetables like cucumber, celery, and radishes it’s a healthy low-carb snack for a summer barbecue or in the winter, a lazy football Sunday. We also eat this keto salad dressing over freshly picked greens from our garden.

Avocados the Perfect Keto Superfood

I love avocados because they taste incredible and are full of healthy fat. In fact, avocados are one of the richest foods on the planet with more than 70% of their calories coming from fat. Loaded with fiber, potassium, vitamin C, and folate avocados are not only delicious, they’re a fantastically healthy food. They also contain lecithin, a phospholipid that is very important for LCHF diets because it helps with the breakdown and absorption of fat.

Serving and Storing Green Goddess Dressing

If you want to thin out this dressing, just add a tablespoon of water at a time until you reach the desired consistency. Thick or thin, it’s incredibly healthy and delicious! I store this dressing in the fridge for up to 24 hours. Because avocados are best fresh, I don’t keep it for longer than this.

Green Goddess Dressing
Serves: 4 servings
Ingredients
Instructions
  1. Place all ingredients in a vitamix
  2. Process on high speed until smooth
  3. Pour over salad greens
  4. Refrigerate remaining dressing in a glass jar for up to 3 days

How Do You Pick a Ripe Avocado

My method for determining if an avocado is ripe is to gently press the skin and feel how soft the flesh is. The softer the avocado is the riper it is. Hard avocados are not yet ripe and best left out on the counter to ripen.

This post is an oldie but goodie from the archives. I first published it in 2008.

Comments

  1. I confess to eating this straight out of the jar–it’s just that good!! Thank you Elana, in spring and summer I find myself eating mixed greens twice a day, so this is incredibly welcome!!

    Reply

    • Susan, I’m so glad to hear you love this so much you’re eating it straight out of the jar! What an awesome comment :-)

      Reply

    • I eat it with a spoon too!! The simplicity is DELICIOUS and I love how I an old mushy avocado can be saved with this recipe. I also love that it can be a super thick dip, or creamy dressing, just dependent on vinegar/water added. Thank you so much!

      Reply

  2. A great salad dressing that I use as a “go to” when someone says “Can you bring a salad?” to any event.
    The jar is always empty :)

    Reply

  3. Thank you for making keto a lot easier for me. Just lost 10 lbs and 90 more lbs. to go!
    Thank you so much for your efforts here, Elana! :)
    Mary

    Reply

  4. I’m not keto, and I’m not a huge fan of apple cider vinegar. Can I just use white vinegar and get as yummy of a result?

    Reply

    • I’d give it a try with some other mild vinegar such as rice vinegar or champagne vinegar. White vinegar is likely to give give it a bite, but of course as Elana says, try it and see what happens. That’s the great thing about cooking, you can try things and see if they work out.

      Reply

  5. Elena, a vitamin is out of my price range.. Am I safe in assuming that this dressing can be successfully puréed in a food processor or blender? Thanks.

    Reply

  6. This is so easy and so tasty – thanks! It’s been hard to find good food recipes that fit within my restrictions – thanks so much for your effort Elana.

    Reply

  9. I made this tonight, and it was very good. I did have to alter it a tiny bit, because of what I had on hand. I did one Tbsp of olive oil, and two tbsp of MCT oil. Instead of herbes de provence, I added a little bit of fresh dill, fresh chives, and some garlic powder. Kids loved it too!

    Reply

  10. Hi Elana, First I love your site and have tried many of your recipes and LOVE them. Wanted to let you know I made the green goddess recipe loved the taste but actually didn’t like it on my salad so I tried it with diced chicken (like chicken salad) and threw in some fresh dill. WOW!! Just wanted to give you and others another way to enjoy the Green Goddess.

    Thanks for all your experimenting in the kitchen

    Reply

    • Lynda, if you click the highlighted text in the ingredients portion of the recipe you will be given that info :-)

      Reply

  12. Just made this dressing — it’s truly delicious. Thank you Elana for your amazing ideas that have restored me back to health and happiness!

    Reply

  13. We love avocados! we eat them almost every day be it in soups instead of croutons, guacamole or just plain slices, but I have never tried it on a salad dressing. I am sure this recipe will become one of my family’s favorites.

    Reply

  15. Thanks for all the recipes and ideas! I’m fairly new to gluten-free/casein-free living, but I love cooking so was happy to find your website. I jazzed up the dressing a little bit by adding one clove of garlic that I grated before adding to the blender. Yum, yum.

    Reply

  16. I’ve only recently fallen in love with avocadoes: I make guac at least once a week now.
    I made this dressing last weekend and it was yummy. Definitely a nice change from the vinagrettes I’ve been making. I’m looking to “jazz” it up a bit next time, maybe with more lemon juice or some fresh herbs.

    Reply

  17. I think this sounds just fantastic. I've been buying more avocados since I discovered they stay good much longer in the refrigerator, but I still get one that's slightly too soft occasionally. This seems like a perfect way to use the slightly-soft ones.

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  18. ok, i am itching to make this but i have the hardest time knowing when an avocado is ready, do you have any tips?

    Reply

    • April, my method for determining avocado ripeness is simply pressing on the skin and feeling how soft the flesh underneath it is. Softer = Riper. The hard ones are not yet ripe and best left out on the counter to ripen :-)

      Reply

  21. I found your site through The Nourishing Gourmet blog last week and promptly prepared your green goddess dressing, as I happened to have a ripe avocado on hand. It was really yummy over veggie-laden taco salads–cool, mild, and refreshing. Thanks! (Love your blog, by the way. I’ll definitely be back again and again.)

    Reply

  22. Elana, you ARE the Green Goddess. Thanks for this recipe – since there’s a ripe avo sitting at home this minute, GGD will crown our Berkeley garden lettuce salad tonight! We’ll be thinking of you.

    Reply

  23. I just discovered your blog, and I am so glad I did! Your recipes are positively lovely, and your photos are an inspiration… I can’t wait to try the green goddess dressing!

    Reply

  24. What a beautiful photo..

    I can relate to “eating the photo object through out taking the photo”… sometimes it is so irresistible..

    Will try the dressing as soon the avocado is back on season!

    Thanks foe the recipe.
    Yaara

    Reply

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